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You are here: Home / Kerala Recipes / Pazham pori recipe, ethakka appam step by step

Pazham pori recipe, ethakka appam step by step

March 9, 2016 35 Comments

Pazham pori recipe: pazham pori or ethakka appam is a Kerala snack where ripe banana slices are dipped in a flour batter and deep fried to get a crispy coating with softly cooked banana inside.

pazham pori recipe, ethakka appam step by step recipe

Pazham pori, ethakka appam, banana fritters, whatever it is called holds a special place in the cuisine of Kerala. It’s a quintessential Malayali snack and you get to buy it in every restaurant, roadside snack cart, train, hostel canteen, college cafe, etc! For making the perfect Pazham Pori, you need very ripe bananas (more on the banana used for pazham pori below) as this could really make or break the taste of your pazham pori.

Yes, it’s deep fried, yes, it’s coated in all purpose flour, but Pazham Pori is worth it and I want you to take my word on this.

If you love easy snack recipes, then do check out ulli vada, parippu vada, and this ghee fried banana recipe.

pazham pori recipe, ethakka appam step by step recipe

The bananas used for Ethakka Appam is Ethappazham (the raw version of which, Ethakka, is used to make the famous Kerala banana chips!). It won’t taste the same or as good if you use any other kind of banana. Its also called Nenthram Pazham but I can’t seem to find a more representative English translation for Nenthram pazham except plaintain.

Pazham pori recipe
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Pazham pori or ethakka appam, a crispy coated fried banana snack from Kerala. Very mildly sweet and a perfect quick and easy snack recipe to accompany hot milk tea.
Author: nags
Recipe type: Snacks
Cuisine: Indian
Serves: 2-3
Ingredients
  • 1 Ethapazham / Nenthram pazham / Ripe plaintain (the riper and blacker the skin, the better)
  • 1 cup all purpose flour or maida
  • 1 tsp sugar
  • ¼ tsp baking soda
  • A pinch of salt
  • A pinch of turmeric powder
  • About ¾ cup water (more or less)
  • Coconut oil to deep fry
Instructions
  1. Place the flour in a wide bowl.
  2. Add sugar, salt and baking soda. I used brown sugar but white sugar works perfect too.
  3. Add about ½ cup water and adjust as you go, to make a batter that's slightly more watery than dosa batter. It shouldn't be too thin, otherwise, the appams will be too oily.
  4. Add in a pinch of turmeric powder. This is only meant for the colour bit and doesn't change the taste or flavour in any way.
  5. Some people add jeera to ethakka appam. I personally don't like biting into them but feel free to add it in if you want.
  6. Cut the plaintain into half and then slice each half midway vertically. Further slice each of the quarters into 2-3 thin pieces. Dunk these into the batter.
  7. Heat the coconut oil until its all bubbly. You have to use coconut oil for the authentic taste. Anything else is a blasphemy so don't tell me if you used vegetable oil or *shudder* olive oil.
  8. I used a super small kadai so that I need only very little oil and that reduces wastage.
  9. When the oil is just short of smoking hot, add in the banana pieces coated with the batter.
  10. Fry until golden brown and drain on paper napkins.
  11. Serve Pazham Pori hot with tea.
3.5.3208

Step by Step Pazham Pori Recipe:

pazham pori recipe, ethakka appam step by step recipe

1. Place the flour in a wide bowl.

pazham pori recipe, ethakka appam step by step recipe

2. Add sugar, salt and baking soda. I used brown sugar but white sugar works perfect too.

pazham pori recipe, ethakka appam step by step recipe

3. Add about 1/2 cup water and adjust as you go, to make a batter that’s slightly more watery than dosa batter. It shouldn’t be too thin, otherwise, the appams will be too oily.

pazham pori recipe, ethakka appam step by step recipe

4. Add in a pinch of turmeric powder. This is only meant for the colour bit and doesn’t change the taste or flavour in any way.

Some people add jeera to ethakka appam. I personally don’t like biting into them but feel free to add it in if you want.

pazham pori recipe, ethakka appam step by step recipe

5. Cut the plaintain into half and then slice each half midway vertically. Further slice each of the quarters into 2-3 thin pieces. Dunk these into the batter.

pazham pori recipe, ethakka appam step by step recipe

6. Heat the coconut oil until its all bubbly. You have to use coconut oil for the authentic taste. Anything else is a blasphemy so don’t tell me if you used vegetable oil or *shudder* olive oil.

I used a super small kadai so that I need only very little oil and that reduces wastage.

pazham pori recipe, ethakka appam step by step recipe

7. When the oil is just short of smoking hot, add in the banana pieces coated with the batter.

pazham pori recipe, ethakka appam step by step recipe

8. Fry until golden brown and drain on paper napkins.

pazham pori recipe, ethakka appam step by step recipe

9. Serve hot Pazham Pori with tea.

The pazham pori get soggy and the coating gets chewy and soft once cold so it is best served warm. But when I was a kid, I used to wait till it got cold and chewy 🙂

For pazham pori recipe in Malayalam, Tamil, Hindi, Telugu, Kannada, Urdu, please use the Google translate button in the sidebar.

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By nags Filed Under: Kerala Recipes, Snacks and Appetisers

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Reader Interactions

Comments

  1. Anonymous

    March 27, 2013 at 4:43 pm

    There is a spelling mistake in the sentence below the first pic. "Deep Friend" instead of deep fried…

    Reply
    • Nagalakshmi V

      March 28, 2013 at 2:13 am

      oops! corrected now. thanks.

      Reply
  2. supriya premaraj

    May 7, 2012 at 4:18 pm

    very good blog,

    Reply
  3. Anonymous

    April 26, 2012 at 4:45 pm

    This website makes it easy to make Keralean recipes. Thanks for not putting nos. and actually putting the precise measurements. It helps me to understand when it's precise measurements for someone who don't cook much.

    Reply
  4. Amanda

    March 25, 2011 at 6:45 am

    I just married a Malayalee, and haven't had a clue on ANY Indian cooking. Though he isn't much of a Kerala-cuisine person… I am! and so is his family (obviously). Thanks to your blog, my life has been easier. I'm eternally grateful for the step-by-step recipes! You're a lifesaver! 🙂

    Reply
  5. Nags

    March 25, 2011 at 6:59 am

    Its so sweet of you to cook Kerala food for your husband and family, Amanda. Very glad my Kerala recipes help! Will try to post step by step pics as much as possible!

    Reply
  6. vidya

    March 3, 2011 at 10:38 am

    can i use parachute coconut oil???????

    Reply
  7. Nags

    March 3, 2011 at 1:02 pm

    that's exactly what i used so YES 🙂

    Reply
  8. Anonymous

    February 10, 2011 at 12:25 am

    Thanks so much!!! 🙂

    Reply
  9. Suhaina

    July 6, 2010 at 3:14 am

    Same pinch.. I too make these in the same manner. Exact recipe dear. Photos look too good.

    Reply
  10. Aruna Manikandan

    June 25, 2010 at 4:44 am

    sounds new to me…
    I love these chips a lot….
    fritters looks gr8 🙂

    Reply
  11. Vegetarian Zest

    June 24, 2010 at 9:08 am

    One question…I'm in Joburg and how will i identify nenthra palam?

    Reply
  12. Vegetarian Zest

    June 24, 2010 at 9:05 am

    Oolala…i had these in one of mallu friend's house.When asked she didn't know the recipe as it was made by mil. I was searching for this but exactly didn't know what it was called. Simply lip smacking.

    Reply
  13. Rashmi

    June 24, 2010 at 8:31 am

    now this must be where goreng pisang is adapted from

    Reply
  14. Nags

    June 24, 2010 at 8:46 am

    Or the other way around, not sure. I have tried Goreng Pisang and really like it too 🙂

    Reply
  15. [email protected]

    June 23, 2010 at 12:05 pm

    Hi ,

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    Just get food prepared from home , 2 photographs and an id proof.

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    Reply
  16. munchcrunchandsuch

    June 22, 2010 at 8:16 pm

    i want to goto kerala..travel by the train..got to buy the oil dripping ethakka appam..( who cares for the hygiene)awesome nags

    Reply
  17. Divya Vikram

    June 23, 2010 at 1:44 am

    Worth indulging in!! Love the last picture.

    Reply
  18. Ardramaanasam

    June 22, 2010 at 5:42 pm

    This is my all time favourite snack and the only thing I badly miss when I am in Hyderabad. And because I know I will miss it, I usually eat upto 6 of them in Sabari. 😀

    Coming to the point, pardon the stupidity of a novice, what purpose does baking soda serve in this? Fluffiness? But for that to work, shouldn't the batter be left alone for some time?

    Another doubt – will arippodi/gothambupodi addition (in small quantity) make ethakkappam better or worse?

    Reply
  19. Nags

    June 23, 2010 at 1:38 am

    Ardra, those are actually great quesitons, not stupid at all 🙂

    The soda helps to add crispiness to the appam. You don't have to keep the batter aside for a while because we are deep drying it so the heat will activate the magic of the soda. It also means once the appams get cold, they get soft.

    Rice powder (or wheat, although haven't tried that), serves a similar purpose. It makes the coating crisper. I usually use soda for this purpose but you can try adding 1tbsp of rice powder to the ethakka appam batter too.

    Reply
  20. Vrinda

    June 22, 2010 at 4:41 pm

    Our all time family fav..yummyyyy

    Reply
  21. Priya (Yallapantula) Mitharwal

    June 22, 2010 at 3:26 pm

    That is yum, I have had plantain fritters but never banana ones, so a lovely new snack 🙂

    Reply
  22. Mriganayani

    June 22, 2010 at 3:16 pm

    You now prove to be a sinner…and I'll take your own word for it! Sinful indulgence…but I know that back in Kerala people just eat a few of these everyday with chaaya…no indulgence there – just routine! LOL

    Reply
  23. Arch

    June 22, 2010 at 12:45 pm

    I had this one 'chechi' near college who would make these…perfect !

    Reply
  24. Prathibha

    June 22, 2010 at 11:49 am

    Never had this..looks very tempting nags

    Reply
  25. Swapna

    June 22, 2010 at 10:37 am

    One of my favourite snacks…..I add a little Jeerakom also in the batter…

    Reply
  26. Jayashree

    June 22, 2010 at 9:18 am

    Pazham pori is one of my favourite snacks. Love the pic of it bubbling in hot oil.

    Reply
  27. rekhas kitchen

    June 22, 2010 at 8:43 am

    Looks crisp and mouthwaterin…..

    Reply
  28. Sanjeeta kk

    June 22, 2010 at 8:18 am

    Kids are going to love this recipe. Thanks for sharing.

    Reply
  29. Jay

    June 22, 2010 at 7:56 am

    Wow…Nags…so mouthwatery…just love to grab one.

    Reply
  30. [email protected] Omnivorous Bear

    June 22, 2010 at 7:35 am

    I like them chewy too! Mind you I also like them crisp – let's just say that I like them, eh?

    Reply
  31. Sanyukta Gour(Bayes)

    June 22, 2010 at 7:22 am

    fritters looks yum…i m droooooooooooooooooling dear…….

    Reply
  32. Malar Gandhi

    June 22, 2010 at 12:57 pm

    Mouthwatering recipe, love pazham pori:)

    Reply
  33. sowmya's creative saga

    June 22, 2010 at 10:40 am

    i know this tastes awesome..had it at a keralite friend's place..looks so good..

    Reply
  34. Nags

    June 22, 2010 at 7:36 am

    @Wendy – HAHAHAHA 😀 same here!

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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